The Italians turn plain peas and onions into a tasty and appetizing dish.

This is a side-dish that has endured in my family over many years. It’s quick to make and very easy to prepare while making a main course. It would be best to use fresh peas; although the availability may not be there, and that is why I chose to use frozen peas.

This dish goes great with beef, chicken, and pork. It’s a good looking side-dish with it’s added color; it works well as an edible garnish.

If you’re a vegetarian then you can serve this aside one of your favorite tofu dishes, further enhancing a vegetarian meal. Obviously, you will be required to multi-task; that being said this dish is rated as a difficulty of 4 instead of a 3 on a scale from 1-10. Give this fabulous side a try, I doubt you’ll be disappointed.

Great Italian dishes

Difficulty (Scale from 1-10): 4

Serves: 4
Prep Time: 3 minutes
Cook Time: 12 minutes
Total Time: 15 minutes

Ingredients

2 tablespoons of salted butter
1/4 teaspoons of crushed red pepper
8 ounces of baby onions – chopped
2 pounds of frozen (or fresh) peas – thawed
3/4 cup of heavy cream
2 tablespoons of flour
1 tablespoon of Italian parsley – chopped
salt – to taste
freshly cracked black pepper – to taste

Preparation

In a large skillet over medium heat add butter, crushed red pepper, and chopped baby onions. Fry until onions become translucent.

Add peas to skillet and stir-fry for a few minutes. Add 1/2 cup of heavy cream and parsley and simmer covered for about 10 minutes, or until the peas and onions are tender. There should be a thin layer of cream on the bottom of the skillet, if not, add more cream.

Sparingly sprinkle flour over pea and onion mixture, stirring until sauce is thick. Note: you may not use all of the flour.

Once thick, remove from heat and add salt and black pepper to taste and serve immediately along side of your main course. Or, keep warm until your main course is ready.

Enjoy your side dish!

By: Peter Alfieri

Article Directory: http://www.articledashboard.com

The host for the cooking TV show Buon Appetito Providence. He brings simple to sophisticated cooking for all of the New England Area. His style appeals to both novice and expert chefs! Watch your local listings to see this truly fantastic cooking show. Recipes can be found here: www.BuonAppetitoProvidence.com/Recipes/Recipes.htm

Italian Riviera

Our dinner began with a salad of dandelion greens, red radicchio, and a little of the local green, … cumin, coriander, cloves and finely ground almonds and cooked them until aromatic and soft, added red wine and cooked to absorb, added a couple of chopped tomatoes, the pieces of bondiola and some beef stock just to barely cover the meat. 

Italian Meatball Recipe and Meatball History

The dish spaghetti and meatballs was created to please Americans, who preferred meat served with their pasta. It was not until the meat grinder was invented that the transition to using fresh ground meat began. 

Meat Dishes

Veal Scaloppine; Veal Piccata; Veal Pizzaiola; Veal Parmiggiana; BBQ Spare Ribs. 

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Many people enjoy growing herbs because they are easy to grow and a lot of fun. Using them in you cooking can make even the most humble meals seem like a gourmet treat. 

Fresh herbs are fantastic in italian soups, vegetables, breads, and stews . Herbs change the flavor of these items in may different and exciting ways. You completely change the taste whenever you add an herb.

When you first start cooking with herbs, experiment a lot. Add a little bit, here and there, see what works for you. Eventually you will get the hang of it and can easily go nuts mixing and matching flavors. Some herbs just seem to go naturally with some foods,  tomato with basil, oregano with sauces, rosemary with lamb , chives with butter or sour cream. This is just to get you started. Try all kinds of mixes and matches to see what works. You can infuse vinegar with herbs to make salad dressings, marinades or soups. You can infuse oil with herbs to add extra flavor to your cooking.

You can use fresh herbs as garnishes such as chives on your potato salad or rosemary spigs on lamb chops. The possibilities are limitless and delicious.

In the fridge, fresh herbs will last for several days. After that you have to freeze them. You can freeze them by laying them on a paper towel and putting them in a plastic bag. Oncce they are frozen you can only use them for cooking but not as a garnish. A good method for preservation is to wash them, put them in an ice cube tray, cover them with water, and then freeze them. When you need them for soup, stew, or a sauce, just drop a cube in.

My favorite herbs to grow are basil, oregano, lemon balm, parsley and mint. Mint is great but be careful, mint can over run your garden. A tip here would be to bury an empty coffee can and plant the mint in it. The can prevents the mint from "creeping" all through your garden.

Herb butters a great thing to make with fresh herbs. Mix together half a cup of softened butter and about 4 tablespoons of a fresh herb. Take a pice of saran wrap or wax paper and put the butter in the middle. Roll up your paper to form a log. Put it in the fridge. Whenever you need some extra oomph for you food cut a pice off the end. This is great on potatoes, bread, steak, noodles, or anything else you would put butter on.

Uses of herbs are not limited to the culinary. You can make a natural face mask from basil, lemon, and avocados (this would also make a great topping or dip). Put a big handful of basil in a blender and run it on high. Once the basil has been pulverized, throw in a half of an avocado and a large teaspoon of lemon juice, mix until smooth. Wash your face, pat it dry and gently rub the avocado mixture on. Leave it on as long as you like, then use warm water to it wash off.

By: Jayson Inman

Article Directory: http://www.articledashboard.com

Jayson Inman is a retired postal worker and a lifelong gardener. Check out his blog, Southern Gardening to find out where to buy herb seeds and other great information about what you could be doing in your backyard.

Herbs, Spices And Seasonings 

I cook a lot of Italian Style foods and have noticed many Italian Seasonings of a blend of different herbs on the market. I have at times even used Italian Salad dressing mix for a quick sauce, seasoning for meatballs, a marinade

Tenderloin and Tomato Towers with Toasted Goat Cheese and Balsamic 

The goat cheese I had was a little crumbly, so I took it all out of the package and made it into a couple of little patties before breading them. I seasoned the bread crumbs with salt, pepper and ground Italian herb seasoning.

From The Italian Kitchen: Make your own "Italian Seasoning"

For those of you who don’t know exactly what Italian Seasoning is, it’s a wonderful blend of herbs commonly used in authentic Italian cooking. Different varieties are available, and you can create your own custom blends

Tips to Make Caprese Mini Sandwiches

Sprinkle ¼ teaspoon of dried mixed Italian seasoning herbs like oregano, basil, marjoram etc. Bake the bread for 8-10 minutes or till the edges becomes golden brown with the melted cheese.

Technorati Tags: cooking, everyday, food, italian recipes soup, meatball, pasta, salad

While some of the most popular  dishes associated with the Italian culture include a tempting slice of pizza and a heaping plate of pasta, there is much more to the world of Italian cooking.

Throughout the many regions in Italy, the distinctive cuisine of the Italians shines through in a wide-range of eating habits, styles of cooking, and selection of local ingredients. The changing of the times has also influenced Italian food, as the meals served in the pre-Roman era possess both similarities and differences in the cuisine of today.

The culinary history of Italy established a reputation more than 2,000 years ago, which includes an illustrious movement during the Roman Empire. Culturally, food preparation was quite important in the past where flashes of significance have been captured in the only surviving cookbook (Apicius), which dates back to the first century BC.

The spread of Italian food diversity began after the fall of the Roman Empire when individual city states began to uphold separate identities and traditions. Each region began to display its own unique way of cooking, right down to the formation of a meatball to the characteristic cheeses and wine produced in a locale. The north developed Tuscan beef, while black truffles were very popular in Marches. Provolone and mozzarella cheeses developed in the south, as well as a host of interesting citrus fruits.

Diverse types of bread, variations in pasta, and varying food preparation techniques also differed according to region. The southern regions of Italy embrace hard-boiled spaghetti, while the north often prefers a soft egg noodle. Milan is known for their risotto, while Bologna has a deep history regarding tortellini, and Naples is famous for their pizzas.

Over the years, Italian cuisine has greatly evolved in part because of a wealth of outside influences that have added to its characteristic flavor and appeal. In the beginning, ancient Greek cookery became an integrated part of Italian cuisine. Eventually, a wealth of imports found their way into the kitchens of early Italians, who sent Roman ships to collect a variety of important foods, including wheat, wine, exotic ingredients, and fine spices from around the world. Some ships even traveled to faraway locations, such as China, to bring back edible resources that catapulted the depth and  variety of Italian cooking styles .

Coastal regions are known for their developments in delicious fish and seafood dishes. For example, the island of Sardinia supplies a more traditional and simple style of cuisine, which often incorporated delicacies, associated with the sea. Swordfish, lobster, anchovies, sardines, and other Mediterranean treats represent Italian cooking of the area. In Sicily (another island region), a great deal of the cooking drew heavily from North African influences. An Arab influence also affected cuisine on the island and within the rest of the south, especially with the introduction of various spices and sweets, such as the Sicilian ice cream cake called cassata.

As for one of the most popular Italian dishes, while the history books often state that pasta was a product of the Chinese brought back by Venetian merchant, Marco Polo, it was actually a rediscovery of a food item eaten during Etruscan and Roman times. It is believed that the first pasta in Italy was made similar to the noodles of today – from the same durum wheat – which was cooked in ovens instead of boiled in water.

Today, the differences in Italian cooking still show through in the distinctions between the north and the south. Each region still carries their own traditions in cooking that reflects deep history and culture with a never ending supply of main courses, appetizers, and desserts that continuously tempts the taste buds.

By: Article Directory: http://www.articledashboard.com

For more interesting food facts and great meal ideas and a free menu planning report visit MenuPlanningCentral.com Watch for a great meal planning offer and let me – The Menu Mom – help you take care of dinner tonight!

Rome:Roman Emperors Roman Kings Roman Empire Italy Italian food
The History of Roman Kings,Roman Emperors of Roman Empire.Augustus as the first romans emperor.Augustus was the real hero in roman empire.

Pizza History – The history Of Pizza As Food.

Pizza History. Pizza is actually modern Italian for pie. The origin of the term is murky but is said to be derived from an Old Italian word meaning “a point,” which later evolved to the Italian word pizzicare, meaning “to pinch or pluck.

Italian Cuisine Or Healthy Hedonist

They have thoroughly researched and described the cultural context of Italian food throughout history. Why are prosciutto and melon paired? What did people eat in the middle ages? Who invented sorbet?

The World Famous Italian Food Recipe

Italy’s food history, however, reaches far beyond the country’s borders. From the height of the Roman Empire to modern-day Italy, food has played a crucial part in cultural traditions and is a part of the Italian experience that many.

Why is Cheese Melted on Italian Food Good,

Why is Cheese Melted on Italian Food Good, but . . . . . . not so yummy melted on Chinese food?

Technorati Tags: cheeses, history, homemade, italian, lasagna, meatball, pasta, recipes, roman, spaghetti

If you know how to prepare Italian cooking, it can be a great way to enjoy food. Here we have some tips and techniques for how to do tasty Italian cooking .

Having the proper ingredients is the key to what makes Italian cooking what it is. Olive oil is an essential to Italian cooking. Not only is it used as a cooking oil, it is also used to flavor dishes. Extra virgin olive oil is recommended. Tomatoes are another key ingredient. When available you should use fresh tomatoes over canned ones. However canned tomatoes can be used.

When using canned tomatoes the whole peeled tomatoes are preferred over crushed or chopped. Garlic is used, but use it sparingly to lightly flavor dishes. Pasta imported from Italy is the best for your Italian dishes. If your recipe calls for egg pastas, then use homemade egg pasta or buy it dried in nest form. When making risottos finding the proper rice for it is essential. Arborio is recommended although Carnaroli or Vialone Nano can also be used. These types of rice are what give risotto their creamy texture. Dried porcini mushrooms are also essential in Italian cooking. This ingredient is great in pastas, risottos, sauces, and stews because of their terrific flavor. Parmigiano Reggiano cheese is another essential ingredient because of its impeccable flavor. This cheese can be grated or served on the table as a hard cheese.

Knowing how to cook pasta is what makes great Italian cooking. Be sure to follow the directions on the package. Always make sure the pasta is cooked in enough water. It is recommended that you use four quarts of water for eight ounces of pasta. Cover the pot and bring water to full boil before adding pasta. You can leave the pot uncovered while cooking the pasta, and only use a pasta fork to stir the pasta. Start testing the pasta for doneness a few minutes before the recommended time to avoid overcooking. It is done when there is only a speck of white left in the center of the pasta. Drain the pasta, but do NOT rinse. Return the pasta to a warm pot or skillet with sauce in it. You can add salt to the water for pasta if you would like. Salt does add flavor. However if pasta is being paired with sauce it is not necessary to add salt.

Italian cooking of meats is done over the stove. Brown the meat in olive oil or butter with wine. Loosen scrapings from pan. If using wine remember that alcohol evaporates so lower heat on the pan and simmer meat until tender.

A great Italian meal comes in several courses. The first course is usually a soup, pasta, or risotto. The second course is a meat. The meat can be chicken or fish and is served with a vegetable and followed by a salad. The dessert course is usually a fruit. Once in a while a sweet treat is offered. These tips will help you make  a delicious Italian cooked meal .

By: Article Directory: http://www.articledashboard.com

Paula Radmall is an cooking enthusiast as well as an author and editor for CookWithEase.com . Paula enjoys the cooking and teaching about the fun and art of cooking and baking.

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